Ayam Masak Merah

Method

1. Chop the chicken on the bone into large pieces (about 6 to 8 cm) and pat the skin dry with paper towels. Rub all over with the turmeric and half the salt and leave to marinate for 20 min. The turmeric tames any chicken smell and gives a golden colour when fried.

   Add in this stepBone-in chicken pieces (thighs and drumsticks) 600 gGround turmeric ½ tspSalt 0.6 tsp

2. Snip the dried chillies into 2 to 3 cm pieces with scissors, shaking out the seeds if you want it milder. Soak them in hot water for 15 min until soft, then drain and blend very finely with the peeled shallots, garlic and ginger and 2 to 3 tbsp water into a chilli paste.

   Add in this stepLarge dried red chillies 10Shallots 5Garlic cloves 4Fresh ginger 15 g

3. Pour the frying oil into a 26 cm wok or deep pan (at least 3 cm deep) and heat on medium-high heat to 170 °C, when a wooden chopstick dipped in releases a steady stream of small bubbles. Lower the chicken in carefully in a single layer and fry for 12 min in total, turning occasionally, until deep golden, then drain. Dry the chicken well to limit spitting, and fry in batches rather than crowding the pan.

   Add in this stepOil, for frying 500 ml

   medium-high heat

4. Pour off the frying oil and wipe the wok, then heat the sauce oil on medium heat and fry the cinnamon, star anise, cardamom, cloves and bruised lemongrass for 30 seconds until fragrant. Add the chilli paste and fry for 11 min, stirring constantly. When it turns deep brick red and the oil separates and rises to the top (pecah minyak in Malay), the raw chilli taste has gone.

   Add in this stepOil, for the sauce 3 tbspCinnamon sticks (5 cm) 1Star anise 1Green cardamom pods 3Cloves 3Lemongrass stalks 1

   medium heat

5. Add the tomato wedges, ketchup, sugar, the rest of the salt and the water, and simmer on medium-low heat for 5 min until the tomato softens and the sauce thickens. Taste: it should balance sweet, spicy and tangy.

   Add in this stepTomatoes 1Tomato ketchup 3 tbspSugar 2½ tspSalt 0.6 tspWater 150 ml

   medium-low heat

6. Add the fried chicken and toss to coat, simmering on medium heat for 6 min. Cut into the thickest piece: the juices should run clear with no pink. Add the onion rings and stir for just 1 more minute so they keep some crunch.

   Add in this stepOnion 1

   medium heat

7. Serve with tomato rice (nasi tomato) or plain rice. The sauce is rich, so spoon plenty over the rice.

   Add in this stepTomato rice or plain rice to taste